Trevor’s Pumpkin Swirlies

Ingredients:

(Cake)
- 3/4 Cup Flour
- 1 Cup White Sugar
- 1 Teaspoon Baking Soda
- 2 Teaspoons “Pumpkin Pie Spice”
- 1 Cup Pumpkin Puree
- 3 Eggs
- 1 Teaspoon Lemon Juice (preferably fresh)
- Tablespoons Confectioners Sugar
(Filling)
- 1 (8 OZ) Package Cream Cheese (at room temp.)
- 1/3 Cup Softened Butter (salted)
- 1 Tablespoon Vanilla Extract
- 1 ½ Cup Confectioners Sugar
- Pinch of Salt
- Citrus rind (I use a small amount of Orange, but other citrus is good if preferred)

Directions:

1. Preheat oven to 375 degrees, Grease a cookie sheet (with edges), lay down a layer of wax paper, and grease wax paper as well. (It wont work w/o wax paper)
2. In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
3. Bake at 375, for 15 minutes.
4. Lay a kitchen towel on the counter, sprinkle liberally with confectioner's sugar, and turn the cake onto the towel. Immediately, and carefully, roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes. (no longer than 25)
5. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, sugar, pinch of salt, and citrus rind with an electric mixer.
6. When the cake has cooled 20 minutes, unroll it carefully, and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Place the cake in the refrigerator, seam side down, and chill before serving. Before serving, dust cake with confectioners sugar, and slice thick.

The one and ONLY Cafe Rio Pork Recipe

First off, you are welcome!! You will love this...more than the one you may already have. This tops yours!

Pulled Pork
3-4 lb. Pork Butt or Shoulder Roast
2 small cans El Pato Tomato sauce (found in the mexican aisle, this is a key ingredient)
1 15 ounce can tomato sauce
2 1/2 cups brown sugar

Wrap pork completely with foil, place in crock pot and pour ½ cup water around roast. Cook for 8 hours on low. (YES, 8 hours! The longer you cook a pork roast, the easier it is to shred, the more tender it is, the more delicious it is. 8 hours is key!) Remove roast, drain juices, remove fat and shred. Dump the tomato sauces and brown sugar into the crockpot, stir together and add shredded pork back in. Cook two additional hours on low.

Cilantro Lime Rice
2 cups white rice
4 cups chicken broth
½ bunch cilantro, chopped
½ tsp. salt
2 limes, juiced
1 Tbs. butter
1 can green enchilada sauce
Combine rice, chicken broth, cilantro, salt and the juice from 1 lime in a rice cooker or saucepan. Cook according to package directions. When rice is cooked, juice the additional lime, green enchilade sauce and add in butter. Stir to incorporate.

Spicy Cilantro Ranch Dressing
1 envelope Buttermilk ranch dressing
1 cup milk
1 cup mayonnaise
1/2 bunch cilantro,
2 large tomatillos, or 4 small, chopped
2 serrano peppers with seeds removed and chopped

Puree the above ingredients in a blender or food processor and refrigerate to thicken.

Additional ingredients
8 Tortillas, preferably homemade or uncooked tortillas for authentic flavor
1 cup colby jack cheese
crisp lettuce, shredded or finely chooped
1 can black beans, warmed
Salsa
Tortilla strips

To assemble:
Cook tortillas and melt ⅛ cup cheese on one side, leave open faced on plate. Top with lettuce, rice, pork, black beans, salsa, tortilla strips, and Spicy Cilantro Ranch Dressing.